3 March 2012

Squid curry/Kanava curry/ Roast

Squid curry/Kanava curry
1) Squid/Kanava/Koonthal- ½ Kg
2 Turmeric powder – 1 tea spoon
3) Chilly powder- ¾ table spoon
4) Black pepper powder – ½ table spoon.
5) Garam Masala- 1 tea spoon
6) Ginger + Garlic paste – 1 ½ tea spoon.
7) Green chilly – 2 -3 nos.
8) Big onion chopped – 2 nos.
9) Tomato chopped – 1 no.
10)salt - To taste
11) Coconut pieces- Optional (fresh) – 3 table spoon
12) Curry Leaves- As required
13) Oil – As required


Clean the fish well, as it is a fresh water fish the smell of the fish is different than the normal fish, so please scrape carefully the fish to remove the black narrow skin using a small knife and wash it thoroughly and again rub it with salt, vinegar & 2-3 pinch of turmeric powder.

Heat oil in a pan & splutter mustard , then add ginger, garlic, green chilly and chopped onions one by one until the onion turns in to light brown, then add , chilly, turmeric, black pepper & garam masala powder one by one and sauté it for 1 mint.

Then add chopped tomato until mushy. Finally add the squids and mix well with masalas. Then close the pan with a lid and cook the same for about 7- 10 mints in a medium low flame, No need to put water as the squid itself-produce water. If you want to make the squid as a roast form, open the lid and sauté the squids until the water gets dissolved. If you want the squid in a curry form add coconut milk in the last stage.

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